Step 1

Combine ingredients for Remoulade, remember to add your Cajun seasoning a little at a time and taste as you go! Once it's to your liking, add it to the fridge.

Step 2

Place your thawed vegan shrimp on a paper towel lined plate and pat them as dry as you can.

Step 3

To make the wet batter, add all ingredients to a bowl and whisk to combine. Then add the vegan shrimp and let them marinate while we set everything else up.

Step 4

Combine all the ingredients for the dry batter.

Step 5

Bring a pot (or cast iron skillet) of oil, preferably peanut, canola or vegetable, to 375 F.

Step 6

While your oil is heating up prep your lettuce, tomatoes and split your roll. You can either toast it under the broiler or add some vegan butter and toast it in a pan. Either way, try to time it so it's done around the same time your shrimp are (not necessary but ideal!)

Step 7

Once your oil is up to about 350 or so, remove the shrimp from the wet batter, shaking off the excess. Then add them to the dry batter and coat them thoroughly. Really shake them all around and get in there with your hands. If you want a thicker breading like I did, you can double dredge them by adding them back into the wet and then to the dry again, shaking off the excess batter in between.

Step 8

Carefully add your dredged vegan shrimp to the oil once it's up to 375 F, do this in batches so you don't over crowd the pot. Let them rest on a wire rack while until you've fried all your shrimp.

Step 9

Add some remoulade to the bottom roll, then lettuce, tomato, your fried vegan shrimp, more remoulade and the top roll. Feel free to add hot sauce, pickles, onions, whatever you like!

Step 10

ENJOY!